Hazelnut Crusted Scallops with Pumpkin Soup - abc27 WHTM

Hazelnut Crusted Scallops with Pumpkin Soup

Posted: Updated:

Executive Chef John Reis of Hilton Harrisburg shares his recipe for a festive fall dish.

Serves 2 people


6 each  fresh sea scallops

1 cup pumpkin puree

2 Tbsp chopped hazelnuts

2 Tbsp breadcrumbs

8 to 10 chives, chopped

1/2 cup chicken broth

1/2 cup heavy cream

1 Tbsp honey

1 Tbsp unsalted butter

1 Tbsp extra-virgin olive oil

2 thin slices Pancetta

Put it together:

Toast chopped hazelnuts, let cool, combine with bread crumbs, salt and pepper.  Set aside.

Combine pumpkin, honey, butter, broth  and heavy cream in a medium saucepan, and simmer for about 10 minutes , Season with salt and pepper to taste. Keep the mixture warm.

Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Dredge them in the hazelnut crumbs  Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm and  browned.

Pour soup into wide-rimmed serving bowls. Add scallops. garnish with chopped chives and thin slice Pancetta.

John Reis
Executive Chef
Hilton, Harrisburg
1 N. 2nd Street
Harrisburg, PA 17101

Powered by WorldNow